Description
Here’s a sneak peak at some of the contents ....
Attendance Records, Break Times, Briefings
Standard
Procedure
Reason
Scheduling, Permission To Enter Kitchen
Closing And Opening Kitchens
Standard
Procedure
Reason
Closing Of Restaurants
Standard
Procedure
Reason
Banquet Event Order
Standard
Procedure
Reason
Market List
Standard
Procedure
Reason
General Rules
Tools And Equipment
Kitchen Tools Identification
Knife Inventory
Standard
Procedure
Reason
Tools Mise En Place
Standard
Procedure
Kitchen Knives
Reason
Kitchen Tools And Equipment
Maintenance And Cleaning General Rules
Standard
Procedure
Reason
Table Mounted
Standard
Procedure
Reason
Blender
Standard
Procedure
Reason
Stick Blender
Standard
Procedure
Reason
Working With Food - General Guideline
Standard
Procedure
Reason
Storage Of Food
Standard
Procedure
Reason
First In First Out Rule
Storage Of Chilled Food
Standard
Procedure
Reason
Storage Of Dry Food
Standard
Procedure
Reason
Storage Of Sea Food
Standard
Procedure
Reason
Freezer Storage
Standard
Procedure
Reason
Expiry Date & Shelf Life
Standard
Procedure
Reason
Handling, Parstock
Standard
Procedure
Reason
Food Additives, Sanitation, Chemicals,
Food Disinfection Additives
Standard
Procedure
Reason
Kitchen Staff Training
Standard
Procedure
Reason
On The Job Training
Standard
Procedure
Reason
Use Of Water, Electricity And Gas
Standard
Procedure
Reason
Disposal Of Food
Standard
Procedure
Reason
Food Complaints, Buffet Attitude
Standard
Procedure
Reason
Guest Service Manners
Standard
Procedure
Reason
Guest Orders, Special Food Request
Standard
Procedure
Reason
Internal Relation Ship, Discipline
Standard
Procedure
Reason
Fresh Bakery Products
Standard
Procedure
Reason
BuffetIceChange
Standard
Procedure
Reason
Buffet Timing
Standard
Procedure
Reason
Buffet Attendance
Standard
Procedure
Reason
Daily Work Plan For Kitchen Chef
Standard
Dry Store Check
Food Requisition
BEO Check & “To Do List”
Receiving
Equipment Check
Banquet Function
Kitchen Hygiene
Minimizing Of Waste
Break Time
Hand-over Of Kitchen
Reason
Mise En Place For Service Period
Standard
Procedure
Reason
Clean Chinaware
Standard
Procedure
Reason
Food Consumption
Standard
Procedure
Reason
Food Tasting
Standard
Procedure
Reason
Interkitchen Transfer, Food & Beverage Store Requisitions, Beverage Store Requisitions, General Requisition
Standard
Procedure
Reason
Issuing Of Food
Receiving Of Food Quantities,
Receiving Of Food Quality
Standard
Procedure
Reason
Purpose And Content Of Recipes, Bread Calculation According To Occupancy / Forecast, Quality And Quantity Consistence
Standard
Procedure
Reason
Receiving And Storage Of Vegetables,
Receiving And Storage Of Fruits
Standard
Procedure
Reason
The Technique Of Baking & Blanching
Standard
Procedure
Reason
Cooking Technique
Procedure
Roasting
Sautéing
Steaming
Stewing
The Boiling Technique
Procedure
Reason
The Technique Of Braising
Procedure
Reason
Technique Of Broiling & Frying
Procedure
The Technique Of Glazing
Procedure
Glazing
Technique Of Grilling
Pan-frying & Poaching
Procedure
Grilling
Pan-frying
Poaching
Procedure
Grilling
Pan-frying
Poaching
Meat Doneness, Meat Temperature
Procedure
Standard
Procedure
Food Preservation Methods
Procedure
Dehydration
Drying
Smoking
Pickling/Curing
Preserving In Sugar
Marinating In Vinegar And Alcohol
Fermenting
Cooling
Freezing
Freeze Drying
Heating
Glossary
Rationale
Target Audience
Module 1
How Food Handling Practices Cause Food Borne Illness
Module Objectives
This Module Will
Trainee Learning Objectives
Microbiology And Illness
Causes Of Foodborne Illnesses
Biological Contamination
Types Of Illness Linked To Food
Food Infection
Foodborne Intoxication
Symptoms, Onset Period And Duration
People Most At Risk
Module 2
How Personal Hygiene Affects Food Safety
Module Objectives
This Module Will
Trainee Learning Objectives
Contents/training Focus
What Is “personal Health” In The Context Of Food Safety?
What Is Good Personal Hygiene In The Context Of Food Safety?
What Organisms (‘germs’) Found On And In The Human Body Are Most Likely To Cause Food Borne Illness?
Which Personal Hygiene Practices Promote Food Safety?
When & How
Reporting Illness In Keeping With Safe Food Handling Principles
Module 3
Purchasing And Receiving – Food Safety Principles
Module Objectives
This Module Will
Trainee Learning Objectives
Food Safety
What Is Food Safety?
Module 4
Safe Food Storage Practices
Module Objectives
This Module Will
Trainee Learning Objectives
Context/training Focus
What Is “storage” In Relation To Food Handling And Vending?
Why Is Safe Storage A Matter Of Concern For The Food Handler?
How Can The Food Handler Ensure “Safe Storage” Of Products? First, Review/note Key Terms
Time Temperature Control
Contamination By Storage
Cross Contamination By Storage
Some Essential Guidelines – Health Services Regulations
What Are The Requirements For Safe Dry Storage
Defects Of Cans
Module 5
Safe Reheating, Thawing And Freezing
Module Objectives
This Module Will
Participant Learning Objectives 95 Content / Training Focus
Cooking Vs. Reheating
How Can The Practice Of Serving Reheated Food More That Once Increase The Likelihood Of Food Borne Illness?
In Food Safety, What Is The Difference Between “putting The Food In The Fridge” And “freezing”?
Module 6
Principles Of A Haccp System
Concepts
Introduction
What Is Haccp?
Prerequisite Programs
Developing A Haccp Plan
HACCP Principles
Hazard Analysis (Principle 1)
Determine Critical Control Points (Principle 2)
Establish Critical Limits (Principle 3)
Monitoring Critical Control Points (Principle 4)
Taking Corrective Action (Principle 5)
Verify That System Works (Principle 6)
Record Keeping And Documentation (Principle 7)
Summary
Module 7
Cleaning And Sanitizing Practices To Promote Food Safety
Module Objectives
This Module Will
Trainee Learning Objectives
Content / Training Focus
What Is “cleaning”? What Is “sanitizing”?
Sanitizing Can Be Done By Either
Benefits Of Cleaning
Does It Matter “what” You Are Cleaning/sanitizing? Yes!
Properties Of A Detergent
Cleaning Agents
Acid Cleaners
Solvent Cleaners
Abrasive Cleaners
Repeat Some Important Precautions
Module 8
Vector Control
Module Objectives
This Module Will
Trainee Learning Objectives
Content/training Focus
WHAT ARE MAJOR VECTORS?
Life Cycle, Habitats And Indicators Of Rodents
Life Cycle Of Rodents
BROWN RAT
BLACK RAT
HOUSE MOUSE
HABITATS OF RODENTS
INDICATORS OF RODENTS
CONTROL MEASURES OF RODENTS
Life Cycle, Habitats And Indicators Of Roaches
ROACHES
LIFE CYCLE OF THE GERMAN ROACH
LIFE CYCLE OF THE AMERICAN COCKROACH
HABITATS OF ROACHES
INDICATORS OF ROACHES
CONTROL MEASURES OF ROACHES
Life Cycle, Habitats And Indicators Of FLIES
LIFE CYCLE OF THE FLY
HABITATS OF FLIES
INDICATORS OF FLIES
CONTROL MEASURES OF FLIES
DISEASES VECTORS SPREAD
Food Elimination
SHELTER ELIMINATION
EXTERMINATION
EXCLUSION
SAFE USE OF CHEMICALS IN CONTROLLING VECTORS
Get ready to be handed all the Kitchen Standard Operation Procedure for you
to be able to train, operate, run and manage a good F&B kitchen
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